Chicken Noodle Soup
Nothing beats homemade chicken noodle soup if you want to feeling cozy on a cold day. The smell, when the broth is cooking, fills your kitchen with delicious oniony, savory, and warm scents. If you want a more substantial meal, toast a thick piece of sourdough and dip it into the excess broth of your soup.
Yields: 5-6 servings
Total Time: 1 hour
Ingredients:
2 tablespoons of olive oil
1 white onion, roughly chopped
3 pounds of organic bone-in, skin-on chicken breasts
3 medium sized carrots, peeled and sliced into ⅓ inch thick rounds
2 celery stalks, sliced lengthwise and then cut into ⅓ thick pieces
1 ½ teaspoons of kosher salt
½ teaspoon of black pepper
2 bay leaves
10 cups of water (or a bit more until all the chicken is submerged)
2 ½ cups of egg noodles
2 tablespoons of fresh chopped parsley
Instructions:
Heat olive in a large pot over medium to medium-high heat.
Add in the onion and cook for 5 minutes, stirring occasionally to avoid any browning or burning. Place the chicken into the pot, skin side down and make sure each chicken breast is touching the bottom of the pot. Cook over medium heat for 10 minutes.
Meanwhile, prep your carrots and celery.
Sprinkle the salt and pepper onto the chicken. Flip the chicken breasts over. Then, add in the water and bay leaves into the pot and bring to a boil.
Once boiling, reduce the heat to a simmer and cook, half covered, for 20 minutes, or until the chicken is cooked through (165 º F). Once cooked, immediately remove the chicken breasts from the pot and place onto a large cutting board to cool.
Add the carrots and celery into the pot over medium heat for 7 minutes.
Add in the egg noodles (make sure your broth is still simmering) for 10 minutes or until the carrots are tender and the pasta is cooked through.
While the egg noodles and carrots are cooking, remove the skin and bone from the chicken breasts and shred 2-3 of the breasts (depending on how much chicken you like in your soup). Set chicken aside.
Remove your pot from the heat, take out the bay leaves, and add in the parsley.
Stir in the shredded chicken at the very end (so that it doesn't dry out and overcook) and taste the broth for salt and pepper.
